Jordan Michelle Falco
I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: southernfood.about.com/...blconv.htm
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100 gicing sugar
250 gwell softened butter
·grated zest of 2 lemons
40 gegg white
How to Make Lemon Viennese
- Cream the butter and icing sugar, add the lemon zest, salt, then finally the egg whites. Add the flour. Do not over work.
- Using a piping bag with a star tip, create a small "W" shape about 4 cm long onto a "silpat" or parchment lined sheet pan. Rest in the refrigerator a minimum of 1 hour.
- Bake at 180C in a fan forced oven for about 8-10 minutes. When cooked, dredge with icing sugar.